Description
These Crispy Gingersnaps are perfectly spiced cookies with a delightful crackled surface and a satisfyingly crunchy texture. Made with molasses, fresh spices, and rolled in sugar for extra sweetness and crunch, they are an irresistible treat ideal for holiday baking or any time you want a classic ginger-flavored cookie.
Ingredients
Scale
Cookie Dough
- 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (50 grams) lightly packed light brown sugar
- 1/3 cup (113 grams) unsulphured molasses (NOT blackstrap)
- 1 large egg
- 1/2 teaspoon fine sea salt
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 1/4 cups (286 grams) all-purpose flour, measured correctly
For Rolling
- 1/2 cup (100 grams) granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Mix Butter and Sugars: In a large bowl, beat the unsalted butter, 3/4 cup granulated sugar, and light brown sugar using an electric mixer fitted with a paddle attachment until the mixture is light and fluffy, about 2 minutes. This step ensures a tender cookie texture.
- Add Molasses and Egg: Beat in the molasses and egg until fully incorporated, creating a rich and flavorful dough base.
- Add Dry Ingredients: Add salt, baking soda, ground ginger, cinnamon, cloves, and all-purpose flour to the bowl. Beat until just combined without overmixing to maintain cookie tenderness.
- Shape and Sugar-Coat: Place 1/2 cup granulated sugar in a shallow dish. Scoop dough into 1 1/2 tablespoon-sized balls, roll each ball in the sugar coating to give extra crunch and sweetness, and place them spaced apart on the prepared baking sheets to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 15 minutes or until the cookies have spread and the surface looks attractively crackled, indicating a crisp exterior.
- Cool Cookies: Allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely, helping them to crisp up further.
- Store: Store the cooled cookies in an airtight container at room temperature to keep them fresh for up to 7 days.
Notes
- Don’t use blackstrap molasses in baking as it’s extremely bitter. Recommended brands are Brer Rabbit or Grandma’s brand in ‘mild’ or ‘original’.
- Ensure your baking soda is fresh and active to help the cookies spread properly and develop the correct texture. Old baking soda can affect cookie quality.
- Check your spices for freshness; even non-expired spices lose potency over time. If spices no longer smell strong and aromatic, replace them for best flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 7g
- Sodium: 90mg
- Fat: 4.5g
- Saturated Fat: 2.7g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 15mg
